Porcupine Meatballs Recipe
Rich and flavorsome porcupine meatballs are simmered in tomato sauce until cooked perfectly! Serve over rice for a complete meal.
Servings: 4
Ingredients
- ½ cup minute rice uncooked
- ½ cup water
- ½ cup onion chopped
- 1 teaspoon salt
- ½ teaspoon celery salt
- ⅛ teaspoon pepper
- ⅛ teaspoon garlic powder
- 1 egg
- 1 pound ground beef
- 2 tablespoon vegetable oil
- 1 (15-ounce) can tomato sauce
- 1 cup water
- 2 tablespoons brown sugar
- 2 teaspoon Worcestershire sauce
Instructions
- Combine rice, water, onion, salt, celery salt, pepper, garlic powder, and egg in a medium bowl.
- Add beef and mix well. Shape into 1½ inch balls.
- Brown the meatballs in a skillet with 2 tablespoons vegetable oil. Drain oil when meatballs are browned.
- Add tomato sauce, water, brown sugar, and Worcestershire sauce to a bowl - mix and then pour over meatballs. Reduce heat and simmer for about 45 minutes.
Notes
- Make ahead of time. Form the meatballs up to 24 hours in advance and keep them covered in the fridge until you're ready to cook them.
- STORE leftovers in an airtight container in the refrigerator for 4-6 days. Warm in the microwave or over the stove.
- FREEZE. Put the prepared recipe for porcupine meatballs on a cookie sheet or a plate and cover with plastic wrap. Put them in the freezer for a couple of hours until frozen solid. Transfer to a freezer plastic bag and freeze for up to 3 months.
Nutrition
Calories: 436kcal | Carbohydrates: 17g | Protein: 21g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 121mg | Sodium: 1002mg | Potassium: 374mg | Sugar: 7g | Vitamin A: 60IU | Vitamin C: 1.9mg | Calcium: 39mg | Iron: 3.2mg